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Black Pepper Chicken with Mushrooms – A Savory Stir-Fry Favorite

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Savory, peppery stir-fry with tender chicken and mushrooms in a glossy soy-based sauce—quick, satisfying, and perfect for weeknight dinners.

Ingredients

Scale

  • 1 lb boneless chicken thighs or breast, thinly sliced

  • 1 cup mushrooms, sliced

  • 1/2 onion, sliced (optional)

  • 1/2 bell pepper, sliced (optional)

  • 2 cloves garlic, minced

  • 1 tsp ginger, minced

  • 1 tbsp oil (plus more as needed)
    Marinade:

  • 1 tbsp light soy sauce

  • 1 tsp cornstarch

  • 1/2 tsp sesame oil

  • Pinch of black pepper
    Sauce:

  • 2 tbsp light soy sauce

  • 1 tbsp dark soy sauce

  • 1 tbsp oyster sauce

  • 1 tbsp water or broth

  • 1 tsp sugar

  • 1/2–1 tsp coarse black pepper

  • 1 tsp cornstarch

Instructions

  • Marinate chicken for 15–30 mins in soy sauce, cornstarch, sesame oil, and pepper.

  • Mix sauce ingredients in a small bowl and set aside.

  • Sauté mushrooms in oil until browned. Remove.

  • Sear chicken until browned and nearly cooked through.

  • Add garlic, ginger, onion, and bell pepper. Stir-fry 2 mins.

  • Return mushrooms to the pan. Add sauce and stir to coat.

  • Cook 2–3 mins until sauce thickens and chicken is done.

Notes

Use tofu for a vegetarian version. Serve over rice or noodles. Add chili flakes for extra heat.

Find it online: https://mymommeals.com/black-pepper-chicken-with-mushrooms-a-savory-stir-fry-favorite/